Garden To Kitchen
It has been another fabulous week in our Garden Kitchen Program – Engaging with Place, with students continuing to enjoy hands-on learning in our wonderful garden and kitchen spaces.
This week, students had the opportunity to prepare spinach and cheese scrolls to contribute to the morning tea following our Feast Mass this morning. The scrolls were made using spinach from our very own veggie garden, along with a few other tasty ingredients! Students once again demonstrated wonderful cooperation and teamwork as they shared tasks, while also showing great care with kitchen safety and hygiene. Of course, our students were also very enthusiastic taste testers and, in the words of one student, “The scrolls were delicious!”
Out in the garden, students monitored the growth of our plants, identified and removed weeds from the garden beds, and carefully watered our growing plants. We also revisited the meaning of biodiversity, with September being Biodiversity Month. Students enjoyed thinking about the many different plants, animals, insects and other living things that live in and visit our garden, and how all these living things work together to help keep our garden healthy and thriving.
We are looking forward to our final session next week, where students will focus on planting new seedlings and spending some time reflecting on their learning and experiences throughout the term in their journals.
Next term, we are excited to share some of our wonderful garden produce and delicious creations with you – stay tuned!
Clare Grainger
Science and Health & PE Specialist Teacher